Pumpkin hummus with roasted veggies

Hummus:

• 300 gr pumpkin (cooked)
• 1 jar chickpeas
• 2 Tbsp tahini
• 2 Tbsp olive oil
• juice of 1 lemon
• 1/2 Tsp coriander
• 1/2 Tsp cumin
• 1 Tsp garlic powder
• salt
• pepper
• paprika
• Water of the chickpeas or some vegan cream

Veggies:

• 5 purple potatoes
• 2-3 parsnips
• 2-3 carrots
• 1 red pepper
• 2-3 shallots
• 2 Tbsp olive oil
• salt
• pepper
• paprika
• garlic powder
• fresh thyme
• fresh rosemary

Hummus:

1. Cut the pumpkin into cubes and cook or steam it (you could also roast it in the oven or use frozen one)
2. Drain the chickpeas, but keep the water
3. Add all ingredients into a food processor or blender and mix well until well combined and creamy
4. Add some chickpea liquid or cream until you have the perfect creaminess
5. Season to taste with salt and pepper

Veggies:

1. Preheat the oven to 200 degree (400 F)
2. Cut the veggies and shallots into pieces/cubes
3. Mix with the spices and olive oil
4. Add to a baking pan and cover with lot of fresh herbs
5. Bake for 30-40 minutes until brown and crispy
6. Layer on top of the hummus, sprinkle some paprika and drizzle of olive oil